Shaking Beef

One of my first experiences with Vietnamese food was Vietnamese spring rolls and beef cubes with lime juice. It was a great introduction into the cuisine! Bo Luc Lac (also known as shaking beef) is simple, but delicious!

The first time I made shaking beer I used stewing beef, and it came out tender and needed just a slight sprinkle of salt and fresh ground pepper at the end for the perfect touch.

Serve it with some lettuce (rip off a small piece, using it to grab a cube of beef, and dip the whole bite into the lime juice), and it makes for a fresh tasting meal.

Shaking Beef

Beef Cubes with Lime


The Marinade

  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon ground white pepper
  • 1/2 tablespoon Splenda
  • 1 tablespoons dark soy sauce
  • 1 tablespoon Maggi soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1 lb steak sirloin, tri-tip, filet mignon, ribeye, etc.


  • 1/2 onion sliced into 1" pieces
  • Lettuce head
  • cucumber sliced
  • Oil for cooking

The Dipping Sauce*

  • Juice of 1 lime approximately 1 tablespoon
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper


  • Cut the steak into 1 inch cubes. Combine all the ingredients to the marinade in a large ziploc bag and add the cubed beef. Massage into the meat and marinate for the day.
  • Heat about a tablespoons of oil in a wok. When it gets hot, add the beef cubes and sear on all sides. (Sear in batches, removing the beef from the pan.)
  • When the beef cubes are complete, add another tablespoon of oil to the pan and heat up.
  • Add the sliced onions and saute for minute until softened.
  • Add the beef cubes back into the pan, and toss to mix.
  • Set on a bed of lettuce leaves, with the sliced cucumber, and the dipping sauce.


* The dipping sauce may be simple but is addictive. Making a double batch may be needed so you can dip everything into it!
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